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All-Day Brisket with Potatoes

All-Day Brisket with Potatoes
I think the slow cooker was invented with brisket in mind. This sweet and savory version is perfection itself, because it melts in your mouth. It's very important to buy "first-cut" or "flat-cut" brisket, which has far less fat than other cuts.—Lana Gryga, Glen Flora, Wisconsin
8 ServingsPrep: 30 min. Cook: 8 hours

Ingredients

  • 2 medium potatoes, peeled and cut into 1/4-inch slices
  • 2 celery ribs, sliced
  • 1 fresh beef brisket (3 pounds)
  • 1 tablespoon canola oil
  • 1 large onion, sliced
  • 2 garlic cloves, minced
  • 1 can (12 ounces) beer
  • 1/2 teaspoon beef bouillon granules
  • 3/4 cup stewed tomatoes
  • 1/3 cup tomato paste
  • 1/4 cup red wine vinegar
  • 3 tablespoons brown sugar
  • 3 tablespoons Dijon mustard
  • 3 tablespoons soy sauce
  • 2 tablespoons molasses
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 bay leaf

Directions

  • Place potatoes and celery in a 5-qt. slow cooker. Cut brisket in
  • half. In a large skillet, brown beef in oil on all sides; transfer
  • to slow cooker. In the same pan, saute onion until tender. Add
  • garlic; cook 1 minute longer. Add to slow cooker.
© Taste of Home 2013

2 of 2

All-Day Brisket with Potatoes (continued)

Directions (continued)

  • Stir in beer and bouillon granules to skillet, stirring to loosen
  • browned bits from pan; pour over meat. In a large bowl, combine the
  • remaining ingredients; add to slow cooker.
  • Cover and cook on low for 8-10 hours or until meat and vegetables are
  • tender. Discard bay leaf. To serve, thinly slice across the grain.
  • Yield: 8 servings.
Nutrition Facts: 1 serving equals 352 calories, 9 g fat (3 g saturated fat), 72 mg cholesterol, 722 mg sodium, 25 g carbohydrate, 2 g fiber, 38 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013